ANJEHS AFRICAN & CARIBBEAN CUISINE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with visible food debris. CDI basin of sink was cleaned during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stored as clean with visible debris. CDI items moved to dishwasher. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cook food in freezer with no date marking that has been held for more than 24 hours. CDI PIC will add date marks 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed frozen cooked food without date marking. CDI PIC will add date marks For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers, shakers and squeeze bottles without labels. REPEAT

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed food stored in non food grade grocery bags..CDI Items were removed from nonfood grade grocery store bags. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed container stacked as clean with visible hole in container. CDI items was voluntarily tossed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed residue on food storage containers, observed ice machine with visible build, and visible residue on clean containers( not stacked).REPEAT..

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste basket at handsink at cook line 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open at dumpster

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.Observed items around facility not necessary for operation. Remove all clutter through out facility 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Facility in need of cleaning

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed cavity of Microwave in need of cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several pans with incorrect date. CDI Dates were changed during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shaker without label. CDI..Label was added.REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pests on outside of ice machine. Also observed flying.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker and sticker residue on clean dishes.REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand washing sink. CDI..Sink was cleaned. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean with food debris. Also observed pan stacked and stored as clean with sticker residue. CDI.. Items moved to dish pit For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers without labels to identify contents

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scooper stored in metal pan in need of cleaning.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed strainer with ripped mesh, not intact. Also observed hole in plastic cover..CDI.. Items was voluntarily discarded . 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed deep freezer not ANSI approved. Facility can continue to use as long at temps are maintained

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on gaskets in RIC by prep line. Also observed equipment throughout facility in need of cleaning Also observed bins with dry goods in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in need of cleaning. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : PIC on duty not checking sanitizing of items running thru dish machine. Sanitizer source empty. No sanitizer bottles in facility. PIC offered to go get sanitizer but stated she was not familiar with how to set it up. PIC not familiar with sanitizer strip location. PIC only employee present at time of inspection. CDI- owner showed up before REHS left facility. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF : Facility could not confirm employees have been informed of reportable symptoms and diagnoses. Sign off sheet only has one signature. Employee reviewed educational materials and signed sheet while on site. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food container lid being stored in handwash sink. CDI- item removed from sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand drying means at kitchen handsink. CDI- Towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Low temp dish machine not sanitizing. Sanitizer source empty. Verification 3 days. Use 3-comp sink for sanitizing with bleach until machine is supplied with chemical. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine with black build-up on interior.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. More frequent cleaning needed around perimeter floors and walls of kitchen. Splatter on walls. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Towel dispenser at kitchen hand sink not functional. Base tiles detaching. Male restroom with damaged base tile and walls. Appears to be water damage.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty when EHS started inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food container lid being stored in handwash sink. CDI- item removed from sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: All TCS food in front line prep cooler holding 45-46.0 F. Mac and cheese, penne, sweet potatoes, cabbage cooked, collards. All voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed peas dated 4/20, rib broth dated 4/21, chicken broth dated 4/21, oxtail broth 4/22, beef 4/23. All voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf : two thermometers in facility. One does not display reading at all; the other displays incomplete reading. Obtain a functional thin probe digital thermometer. Return visit within 10 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door of kitchen open upon entry. Dead flying insect seen in walk-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Raw chicken in one bay of three comp sink adjacent to sink bay filled with soiled equipment / utensils. Use prep sinks to prep food.

4-501.11 Maintain equipment in good repair. Front line prep unit holding food 45-46.0 F. Repair before using. Return visit within 10 days to see unit has been effectively serviced.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food utensil being stored in handwash sink. CDI- PIC removed item from sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand drying alternatives at handwash sink in men's restroom. CDI- PIC had paper towels put in restroom.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed a crate of produce containing fruits and vegetables spoiled and with mold on rack in WIC. CDI- PIC discarded items.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed all items in flip top without a date. Observed house spicy sauce without date. Observed container of potato salad without date in WIC. PIC stated that the items without dates were prepared on 1/8. CDI- PIC had correct dates and labels added to items. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips for chlorine solution used in sanitizing compartment of 3-comp sink. VERIFICATION REQUIRED.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed hot water trickling out of handwash sink next to WIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty when EHS started inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels front line hand sink. CDI: PIC supplied paper towels. 5-202.12 Provide at least 100F water at handsinks. Kitchen hand sink maximum hot water 84.0 F

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Both microwaves significantly soiled on interior with dried splatter.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: collards dated 8/5. Green beans not dated, RTE chicken dated 8/5, diced tomatoes dated 8/5, CDI- all voluntary discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live German roaches in facility.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on lid of small dry goods container and dish machine. Needs cleaning.

5-205.15 Maintain a plumbing system in good repair. Three comp sink has two faucet assemblies. One set has apparent mixing valve malfunction. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty when EHS started inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Line hand sink blocked by trash receptacle. CDI- access provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P shopping bag containing raw chicken laying on box of beef. CDI- Chicken moved. Found frozen raw brisket in chest freezer that was previously thawed. Brisket was on boxes of frozen fish and RTE food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Hot water has been unavailable in facility for several days. High temp dish machine has been in use during that time. Repeated cycles were run during inspection, surface temperature of max / min thermometer reached a maximum of . Facility is voluntarily closing until hot water restored. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Cut cabbage dated 3/1 and labeled as potatoes. CDI- voluntary discard. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf: PIC stated water heater not functional. Repair company has checked it out and it needs new part. CDI- voluntary closing until repaired. Return visit in 10 days to check on status.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty when EHS started inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed not soap at hand sink in kitchen 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed not towels or other alternative for hand drying. REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed food debris in salt

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 50ppm per manufacture QUAT should read 150-400 ppm. EHS will came back to check sanitizer 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure . Observed Microwave in need of cleaning food debris and build up in both 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pots and pans with food debris For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Beef ribs and Chicken wings temp above 41. See temp chart. CDI PIC voluntarily discarded Ribs and Chicken sent back to WIC to cool below 41. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Beef Rib and Cole slaw held from pervious day without date marking. CDI Ribs discarded and coleslaw labled, For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles not labeled

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop Handle laying inside container of sugar

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cutting boards stacked wet

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed Max/Min thermometer not working properly. EHS will come back to check

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in men’s restroom. CDI: PIC supplied paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked ribs being held on prep table at cook line on cutting board. Temperature measured was 68F. Employee stated that they pull them out of the WIC to use for orders and he hasn’t put them back yet. Stated that they have been out for about 30 mins. CDI: PIC took ribs to WIC to quickly cool to 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed cooked chicken ambient cooling at cook line at a temperature of 88F. After 35 minutes in WIC after first temp, chicken had only cooled two degrees. Chicken was cooling in a deep metal pan and covered with plastic wrap. Proper cooling methods discussed with PIC. CDI: Cooked chicken uncovered and split between two pans in WIC. This method still was inefficient for cooling chicken. Chicken then placed in chest freezer to quickly cool below 70F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food and not wearing a hair restraint. CDI: employee donned a hair net.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and beef patties cooling in reach in. CDI - Patties were moved to WIC to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on lid of small dry goods container and dish machine. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler holding all food above 50F. (See temperature log). CDI - All food in prep cooler was voluntarily discarded by PIC and cooler was placed out of service until repaired. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small green cutting board heavily scored. Needs resurfacing or replacing. 4-501.11 Maintain equipment in good repair. Observed prep cooler not holding temperature. Observed dish machine is not operating. (Facility is using single service utensils and wash/rinse/sanitize utensils at 3-comp sink). PIC stated a technician was working on the machine and is working to get the part for repair.

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee about to wash hands in 3-comp sink. CDI - EHS interrupted and informed employee hands are only to be washed at handsink. Employee washed hands at handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on pans stored as clean. CDI - Pans were pulled from shelf and moved to dish area to be cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken salad dated 10/6 in WIC. CDI - Chicken salad was voluntarily discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach on prep table. PIC is currently working with pest control to improve insect problem. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky pads of dead roaches in cabinet. Needs removal.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of onions stored on the floor in the WIC. CDI- Onions were moved onto a shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of sanitizer at 0 ppm sanitizer. CDI- PIC refilled bucket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones out on prep tables.